Wild Garlic Cheese Scones – The Best Cheese Scones Ever
Since finally getting around to making wild garlic pesto this year, I can’t get enough of it. I’ve made three big batches and apart from some I’ve frozen, I’ve pretty much used it all up. One of the things I’d had in my mind’s eye was scones with a swirl of green running through them; when I made my first batch of pesto I lost no time in making these swirly wild garlic cheese scones with it.
Eaten warm from the oven, they were completely sublime. No butter or anything else was needed. The wild garlic cheese scones were also very good when cold and kept their quality on day two. I can’t say what they were like on day three as they didn’t last that long. Despite the wholemeal flour, they were surprisingly light and I can honestly say, the most delicious scones I’ve ever tasted.
These wild garlic cheese scones would make a great addition to an afternoon tea if you’re surfing on the savoury side. They’re eminently dunkable in a nice bowl of lunchtime soup. If you’re reading this today, you could even whip up a batch to celebrate St George’s Day. You can, of course. use whatever pesto you have to hand.
- 4oz wholemeal flour
- 4oz plain white flour
- 1 tsp cream of tartar
- ½ tsp bicarbonate of soda
- pinch of sea salt
- grind of black pepper
- 1oz unsalted butter
- 2oz cheddar cheese - grated
- 1 egg
- 125ml kefir, buttermilk or watered down yoghurt
- 1 tbsp wild garlic pesto or pesto of choice
- In a large bowl, rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
- Stir ¾ of the cheese into the mixture along with the salt and pepper.
- Make a well in the centre. Break in the egg and pour in the kefir or buttermilk.
- Stir with a round-bladed knife from the inside out until the mixture comes together.
- Roll out into a rectangle about ¼ in / 1 cm thick.
- Spread the pesto over the top in a thin layer, leaving a slight gap around the edges.
- Roll it up as tightly as possible on the long side to form a log then slice into 8 pieces.
- Lay the pieces out onto a lined baking tray and top with the remaining cheese.
- Bake at 200℃ for 20 minutes when the tops should be golden and the bottoms sounding hollow when tapped.
- Don't worry if the mixture is a little damp, just flour the rolling surface well.
Other cheese scone recipes you might like
- Brie and chive lunch scones via Tin and Thyme
- Cheese and chive scones with marjoram and marigold cream cheese via Farmersgirl Kitchen
- Cheese and yoghurt scones via Tin and Thyme
- Welsh rarebit laverbread scones via A2K-A Seasonal Veg Table